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Compliance Corner provides updates, education, awareness and more to businesses with a Ramsey County food, lodging, manufactured home park or pool license. |
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How to safely donate surplus food
 For some, the holidays may cause more stress than simply finding the perfect gifts for loved ones or coordinating travel plans. Food insecurity, which means not having steady access to food that meets cultural and medical needs, affects 1 in 10 adults and 1 in 5 children in Ramsey County.
Businesses planning to donate surplus food to food relief agencies this holiday season should follow these guidelines to keep donated food safe to eat:
- Food must be in good condition and not served to customers.
- Hot food donated hot must be kept at or above 135 degrees Fahrenheit.
- Hot food that is cooled and donated cold must be cooled from 135 to 70 degrees Fahrenheit within two hours, and completely cooled to 41 degrees Fahrenheit or below within six hours.
- Cold food must be kept at or below 41 degrees Fahrenheit.
- Label food and list possible allergens.
- Mark the date food was prepared.
There are many local organizations who will accept donated perishable food. Consider the following resources:
- Try using Meal Connect to learn how and where to donate perishable food. Meal Connect organizes transportation to collect and deliver food to partner kitchens.
Did you know? Ramsey County offers a 20% discount on food license fees for food businesses that donate surplus food or divert food waste from the trash. Learn more.
Take our survey to improve the Food Waste Diversion Program. We would like to hear from you about potential barriers and challenges that may prevent your participation in our Food Waste Diversion (FWD) Program and in diversion efforts. This survey is intended for establishments not currently enrolled in our FWD Program and that have not already completed this survey. The information collected will be used to improve and enhance the FWD Program. Take the survey.
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Food license exceptions for some temporary food events
Most temporary food events in Minnesota must be licensed through a regulatory authority. However, some exceptions in statue allow community-based nonprofits to organize chili and soup cook-offs without food licenses. Even though this activity is exempt from licensing, requirements are still in place to ensure food safety and customer awareness that food is not inspected.
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City approval required. Eligible organizers must first get approval from their city to host the event. They need to also create a set of food safety guidelines.
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Properly label food prepared at home. Participants may prepare food served at the cook-off event at home. Food served like this needs to include labels that the food products are homemade and are not subject to state inspection. Food prepared in a licensed kitchen only needs labeling with the name of the preparer and the address of the licensed kitchen.
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Questions? Ask for support. Help prioritize health and safety at temporary food events. For more information on how to properly handle, prepare and serve food for chili or soup cook-offs, reach out to the event coordinator or the inspector for that area.
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Changes to temporary event food licensing coming in 2026
Beginning in 2026, Ramsey County will offer two license categories for temporary food events. A special event food stand is used for celebrations and special events, and it can operate up to 10 days per year. A seasonal temporary food stand is disassembled and moved from place to place, and it can operate up to 21 days per year in one location.
Ramsey County will continue to offer one temporary event license category until Dec. 31, 2025. Fees for the new 2026 license categories are subject to County board approval on Dec. 16, 2025.
The food code has not changed. However, requirements will vary slightly for each license category. Learn more about changes to temporary event food licensing.
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Managing pest control in food establishments
All licensed food businesses must have an integrated pest management (IPM) program to prevent and eliminate the presence of pests in their facility. An IPM program needs to include multiple methods to manage pests, such as:
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Eliminate potential entry points into the facility. This includes installing and maintaining weather stripping around doors and windows, installing door sweeps, installing self-closing and tight-fitting doors and providing screening for windows that open.
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Remove harborage conditions. Keep the facility clean, clutter-free and in good repair to reduce the risk of pests nesting. If you have booths with an enclosed base, make sure that these spaces are included in your IPM program and monitored regularly.
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Monitor for pest activity and/or damage. Familiarize yourself with what pest droppings look like. For example, mouse droppings look like black grains of rice and cockroach droppings look like coffee grounds or black pepper. Look for chew holes on walls, doors and food packaging. Use a UV flashlight to check for urine and mouse pathways (urine and body oil glows under black light). Look for nesting materials like insulation, Styrofoam and newspaper.
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Use approved and effective methods for controlling pests when discovered. Open snap traps and fly tape are not permitted in areas with food service, preparation or storage. Only use pesticides that are approved for use in food facilities and follow the manufacturer’s instructions.
Prevention is the first line of defense. Ramsey County recommends working with a professional pest control operator to help identify and improve potential pest problems before they escalate.
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Welcome to Emma Diffendal, the new Environmental Health Specialist for Mounds View, New Brighton, St. Anthony, Falcon Heights and ISD 621. Emma started with Ramsey County in August 2025. She earned her Bachelor of Science in Public Health from the University of St. Thomas and previously interned with the City of Edina before spending three years in Washington as an Environmental Health Specialist. Outside of work, Emma enjoys videography, cooking and going to the gym.
Welcome to Alma Guerrero Sanchez, the new Environmental Health Specialist Fellow. Alma started with Ramsey County in September 2025. She earned her Bachelor of Science in Public Health from St. Catherine University and previously interned with the City of Bloomington, which opened her interest to the world of environmental Health. Outside of work, Alma enjoys going on walks with her dog, painting and photography. Most of all, she enjoys traveling and trying new restaurants and foods.
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Food and vending licensing
Resources for licensed food businesses including requirements, applications and food safety information.
Public swimming pool licensing
Resources for licensed swimming pools including regulations, license requirements and signage information.
Lodging and manufactured home parks licensing
Resources for licensed hotels and manufactured home parks including license requirements, applications and code regulations.
Food safety fact sheets
The Minnesota Department of Health publishes fact sheets on a variety of topics related to food safety.
Food waste diversion program
Ramsey County offers license discounts to food establishments who help keep food out of the waste stream.
BizRecycling
BizRecycling provides grants to businesses, apartment buildings, schools, colleges, food shelves and farmers markets to reduce waste and improve recycling.
Inspector Territories
Baigal Tsolmon Arden Hills, North Oaks, Ramsey County Facilities (Saint Paul), Shoreview
Emma Diffendal Falcon Heights, Lauderdale, Mounds View, New Brighton, Saint Anthony, ISD 621
Mike Crider Roseville (west of Snelling Ave), ISD 623
McKenna Haas Little Canada, North St. Paul, Roseville (east of Snelling Ave), ISD 622
Noah Stickler Gem Lake, White Bear Lake, White Bear Township, Vadnais Heights, ISD 624
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